Lime Dill Shallot Grilled Salmon Recipe

December 5, 2018

  • 1 large salmon filet

  • 1/2 stick butter (1/4 cup), slightly melted

  • 2 large shallots finely chopped

  • 3 limes, juiced

  • 2 Tbsp. fresh dill finely chopped

  • 1/4 cup dark brown sugar

  • 1 Tbsp. pepper

  • Kosher salt

  • Set the grill for indirect heat, preheating to very hot (500 degrees), then turn it down to 300 degrees, or as low as you can go.

  • Prepare one large foil tray for cooking the salmon. [Make your own: Layer two 16-inch pieces of foil (one directly on top of the other) and fold up each side about an inch, to create a rectangular “tray.”

  • Pat-dry the salmon (with paper towel). Place on the foil tray.

  • In a small bowl mix together the butter, shallots, lime, dill, brown sugar, and pepper. Press evenly over the salmon. Heavily salt the salmon filet.

  • Place the salmon tray on the grill. Grill the salmon at 300 degrees, or as low as you can go. Slow-grilling salmon is what makes it good.

  • Cover the grill and cook until the salmon just begins to flake easily, and is almost completely opaque throughout, 7 to 8 minutes, or until done to your liking. Use a meat thermometer, with the thickest part of the salmon cooked at 130 degrees, or using the back of a spatula, until firm (and not spongy).

  • Transfer the salmon to individual plates; serve immediately.



Adapted from The Reluctant Entertainer,

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